👩🍳 Instructions
1
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 to 1 cup of pasta water, then drain the pasta.
2
Meanwhile, pat the shrimp dry and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and red pepper flakes if using.
3
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sear 1½–2 minutes per side until pink and slightly golden. Remove shrimp to a plate.
4
Reduce heat to medium and add 3 tablespoons butter and 2 tablespoons olive oil to the same skillet. Add sliced garlic and cook until fragrant and just golden, about 30–45 seconds.
5
Pour in 1/3 cup white wine or broth and simmer until slightly reduced, about 2 minutes. Add lemon zest and juice, then stir in 1/3 cup grated Parmesan.
6
Add the drained pasta to the skillet along with the shrimp and 1/2 cup sliced basil. Toss vigorously, adding reserved pasta water a tablespoon at a time until the sauce coats the noodles.
7
Adjust seasoning with salt and pepper. Serve immediately with extra Parmesan, torn basil leaves and a sprinkle of flaky sea salt.
